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I'm only using FWK's at this time / no AG. That article is great thanks for linking. Very similar to what I'm going through, hopefully I can work out what the hell the problem is!!!

If you’re talking about fermenter taps, every brew, fully pulled apart, soaked in Sodium Perc to clean and soaked in StarSan before use. Also used brand new taps on this latest split batch

Taken some readings on these latest batches: 10L Saison WLP590 Fermented at 22c 1042 - 1004 (7 days) Yeast attentuation range 73-80 Apparent attentuation 90 Taste doesn’t seem as bad as 2 days ago, but is still pretty bad tasting (or at best extremely average) and has absoluetly no saison...

This is all great info, really appreciate your help Mark Can I ask, is a small sized/desk mains powered fan ok? Or do most people use computer fans? How do you power the computer fans? And do you just have the fan turn on whilst the fridge is turned on (ie. double adapter on the temp...

Re: heat belts - fair enough, but how do you really control temperature then? Just a fridge and temp control? What about when it gets too cold? Or are you saying in a climate like Wollongong, brew lagers in winter and then ales in summer? It seems a lot of people use heat belts and plates, is it...

I just wash my hands with household hand soap before starting, but usually need to pop in and out of the kitchen to the shed for a couple of things while brewing, I couldn't guarantee I'm keeping them 100% clean during the process. I don't have a physical job that gets dirt or grease on my hands...

Do you think having the StarSan lid cracked open could effect the effectiveness of it in any way? For $10 or whatever StarSan is, I'm happy to chuck it and start again to be sure, but still curious about this one anyway. I've had to go through a check of my cleaning procedures already, when I...

I'll give indoors a try with a basic K&K 34/70 recipe and see what results I get. Why do you suggest not using heat belt/plate? Are you saying that in general they are bad, or just in this scenario..and why? I think I'll get a fresh Bunnings fermenter to be sure for this batch to make sure...

Agreed, very difficult to get a true answer to something like this on a forum. And I had been meaning to find the local group and explore that way and will do soon, however I thought it was worth posting up and seeing if anyone did have any ideas I could start working on now, so I can keep...

Thanks for your help Mark. At this stage I'm using fresh yeast and only using it once. Looking at my pitch rates and process, would you say I should have something drinkable by now, and therefore this is looking like an infection issue not a yeast/stress issue? Out of the 5 batches with this...

I assume that means StarSan can't be infected? I have definitely just read it somewhere, however happy for that theory to be proven wrong so I can cross it off my list

I've been getting an ongoing off flavour, and I'd hugely appreciate any thoughts/ideas on what I'm doing wrong. Latest: WHITE IPA FWK (20L) Split into 2 x 10L batches OG 1042 Used pure o2 for 90 seconds in each batch Batch 1-WLP590 French Saison (18 days old when pitched) - Ferm temp 22c...

Thanks everyone for the ideas. One of the fermenters is a brew shop one but I ditched the lid and airlock for glad wrap. The other is a bunnings one which I also used glad wrap on. Had infections in both, so can't particular blame the fermenter, BUT might be time to start fresh anyway. Is...

Nah, 100% sodium perc white from a brew shop

Also, is there any chance this is not an infection, and something to do with the way I'm using Starsan and/or Sodium Perc?

Just your regular household bleach kinda deal? My fermenting room doesn't have aircon, but is dusty and has dog hair. I don't do anything in that room though, not even a quick dry hop, I take the fermenter inside to the kitchen. Do you think the room could effect it anyway? Could microscopic...

Anyone got any ideas on the above? I'm at my wits end with this pink s*** I'm up to batch 12 and I've had 5-6 batches now all with pink yeast and off flavours. The only things left that haven't changed from my first batch are the fermenting fridge, and the shed that I ferment in. I can't...

***Pink Slime*** I’ve now had 3 batches with a pinkish colour in the yeast cake, and sharp undesireable flavours. Please see pics - however this batch doesnt seem as pink as the previous two, but it definitely shows the colour I’m talking about. It’s a light grey / light pink colour. Here...

Thanks Grott

are fermenters and taps stuffed once they have had an infected batch? or is that only true if its because they were scratched (which I know they are not as I've been using soft cloths) cheers